You are here

Southern Praline Ice Cream Sauce

southern.chef's picture
  Chopped pecans 1 1⁄4 Cup (20 tbs)
  Butter/Margarine 3 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Firmly packed brown sugar 1 1⁄4 Cup (20 tbs)
  All purpose flour 3 Tablespoon
  Light corn syrup 3⁄4 Cup (12 tbs)
  Canned evaporated milk 5 Ounce (1 Can)

Spread pecans evenly in a 12- x 8- x 2-inch baking dish, add 3 tablespoons butter.
Microwave at HIGH for 8 to 10 minutes, stirring every 4 minutes until toasted, set aside.
Place 1/4 cup butter in a large glass bowl.
Microwave at HIGH for 55 seconds or until butter melts.
Add brown sugar and flour, stirring well.
Gradually add corn syrup, stirring well.
Microwave at HIGH 3 to 4 minutes, stirring every 2 minutes until mixture comes to a boil.
Stir well, and microwave an additional 3 to 4 minutes.
Let cool to lukewarm.
Gradually stir in milk and pecans.
Serve warm or cold over vanilla ice cream.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1287 Calories from Fat 561

% Daily Value*

Total Fat 65 g100.7%

Saturated Fat 22.5 g112.3%

Trans Fat 0 g

Cholesterol 86.3 mg28.8%

Sodium 133.3 mg5.6%

Total Carbohydrates 181 g60.2%

Dietary Fiber 5 g19.9%

Sugars 120.9 g

Protein 10 g19%

Vitamin A 19.6% Vitamin C 2.4%

Calcium 25.6% Iron 14.8%

*Based on a 2000 Calorie diet

Southern Praline Ice Cream Sauce Recipe